PRAWN AND SCALLOP TOAST
This is a fun twist on a Chinese takeaway favourite. Prawn and Scallop Toast topped with a fresh, zesty green nam Jim sauce thickened with avocado and yoghurt, a concept we saw @luckydragonsupperclub post about earlier this year. Ed Cudlipp, otherwise known as ‘Cud Cooks’ took a page from her book and serves this as a favourite dinner party snack. The combination of juicy prawns, delicate scallops, and the sharp, aromatic green nam jim creates an intense Asian-inspired flavour that elevates the traditional prawn toast to new heights.
This dish is not only delicious but also quick to prepare, making it ideal for entertaining. The prawn and scallop mixture (just prawns work brilliantly too), and the sauce, can be prepped ahead of time, allowing you to assemble and fry the toasts just before serving so they’re hot and crispy for your guests. Topping with the green sauce and the scattering of fresh herbs provides a vibrant visual on the golden backdrop of fried toast and sesame seeds - what a winner!
Here, we showcase the versatility of the Campden Casserole Low 4.3L as a perfect pan for shallow frying the toast, with its even heat distribution owing to its thick base. The Professional Knives are a perfect utensil to chop the ingredients.
INGREDIENTS:
Green Nam Jim Sauce
1 avocado
1 red chilli
1 garlic clove
Large handful coriander (leaves and stalks)
Juice of 1 lime
2 tbsp fish sauce
2 tbsp Greek yoghurt
1 tsp sugar
Large handful Thai basil
2 tbsp water (more if texture too thick)
Prawn and Scallop Toast
300g prawns, de-shelled and cleaned
300g fresh raw scallops (or another 300g prawns if no scallops)
1 tsp white pepper
1 tsp white sugar
1/2 tsp corn flour
1 egg (white only)
1 tbsp shaoxing wine
1 tsp salt
1 tsp sesame oil
6 slices of brioche bread
White and black sesame seeds for topping
Vegetable oil for frying
Topping
Coriander leaves
Thai basil leaves
Finely diced shallot
Juice of 1/2 lime
METHOD:
Green Nam Jim Sauce
1. Using a sharp knife, slice the avocado, remove the stone, and peel the skin.
2. Roughly chop the red chilli, coriander, and crush the garlic clove with the side of a knife.
3. Add the avocado, chopped herbs, and all other sauce ingredients to a food processor. Blend the sauce until a smooth, creamy consistency is reached.
4. Set the sauce aside.
Green Nam Jim Sauce
1. Using a sharp knife, slice the avocado, remove the stone, and peel the skin.
2. Roughly chop the red chilli, coriander, and crush the garlic clove with the side of a knife.
3. Add the avocado, chopped herbs, and all other sauce ingredients to a food processor. Blend the sauce until a smooth, creamy consistency is reached.
4. Set the sauce aside.
Prawn and Scallop Toast
1. Add the prawns, scallops, white pepper, sugar, corn flour, egg white, shaoxing wine, salt, and sesame oil to a food processor.
2. Blend for 20-30 seconds until a paste is formed.
3. Spread a generous layer of the prawn and scallop paste onto the slices of brioche.
4. Cover a plate in the white and black sesame seeds and press the slices into the seeds, seafood side down, until an even covering is achieved.
Prawn and Scallop Toast
1. Add the prawns, scallops, white pepper, sugar, corn flour, egg white, shaoxing wine, salt, and sesame oil to a food processor.
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2. Blend for 20-30 seconds until a paste is formed.
3. Spread a generous layer of the prawn and scallop paste onto the slices of brioche.
4. Cover a plate in the white and black sesame seeds and press the slices into the seeds, seafood side down, until an even covering is achieved.
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5. In a deep pan with a thick base, heat the vegetable oil to 190 °C.
6. Place the slices topping side down and fry for 1-2 minutes until golden brown, and flip for a further minute.
7. Remove the toasts and place on paper towels.
5. In a deep pan with a thick base, heat the vegetable oil to 190 °C.
6. Place the slices topping side down and fry for 1-2 minutes until golden brown, and flip for a further minute.
7. Remove the toasts and place on paper towels.
Serving
1. Dress the toasts with the green nam jim sauce.
2. Top the toasts with the coriander, Thai basil which has a strong aniseed/liquorice flavour, shallot, and squeeze of lime.
3. Serve hot.
Serving
1. Dress the toasts with the green nam jim sauce.
2. Top the toasts with the coriander, Thai basil which has a strong aniseed/liquorice flavour, shallot, and squeeze of lime.
3. Serve hot.